Pork Chop with Holy Moly Mole, Pickled Apple, and Nilgai Chorizo

Smoky mole, tart pickled apple, and spiced nilgai chorizo elevate porterhouse pork chops into a restaurant-worthy dish.

Venison Sausage Brats with Jalapeño Pepper Jelly Relish

These perfectly juicy, smoky venison brats are topped with a sweet-spicy jalapeño relish for a vibrant, punchy finish.

Axis Tenderloin with Cryin’ Cowboy Grilled Carrots

Paired with a silky carrot purée, this beautifully grilled Axis tenderloin is enhanced by a bold tomato-garlic sauce.

Oryx Bolognese with Rigatoni and Freshly Grated Parmesan

A rich Bolognese, with a game-forward twist from ground scimitar oryx and a hint of heat from Coyote Catsup Hot Sauce.

Butter Lettuce Salad with Spicy Bleu Cheese Dressing and Shaved Radish

This crisp salad pairs tender butter lettuce with a creamy bleu cheese dressing, elevated by a sweet and spicy Mango Habanero Pepper Jelly.

Shrimp Aguachile with Ghost Pepper, Lime, Pickled Onions, and Habanero Ash Oil

A fiery aguachile with raw shrimp is "cooked" in ghost pepper and lime, balanced by avocado and habanero oil.

Grilled Broccolini with Scorch’n Sunrise, Aji Jobito Ricotta, and Marcona Almonds

Layers of charred, smoky broccolini, creamy ricotta, and a hint of fiery Scorch'n Sunrise sauce create a sophisticated vegetable side.